bohemianwanderer – This warm potato cake combines rich spices, sweet onions, and peas for a flavorful base. It pairs perfectly with crab and fresh garnishes. Start by heating half the vegetable oil and butter in a heavy frying pan over medium heat. Add finely sliced white onions and a teaspoon of sea salt. Cook the onions for 25 minutes, stirring often, until they become soft and sweet. Add a few tablespoons of water halfway through to prevent sticking.
Read More : Philips Introduces Evnia 24M2N5200X with 610Hz Refresh Rate
Meanwhile, peel and quarter 1 kilogram of floury potatoes. Boil them in salted water for about 20 minutes or until tender. Drain the potatoes, reserving the cooking water. Return the water to the pan, bring it to a boil, then add 150 grams of podded peas. Simmer the peas for a few minutes until tender, then drain them.
Place the empty pan back on low heat, return the drained potatoes to the pan, and let them steam dry for a few minutes. Mash the potatoes thoroughly. Stir in two cloves of minced garlic, a thumb-sized piece of minced ginger, 2 teaspoons each of coriander seeds and cumin seeds, 1 teaspoon of fenugreek, and 2 teaspoons of turmeric into the softened onions. Cook this spiced onion mixture for five more minutes. Add two-thirds of the onion mixture into the mashed potatoes. Stir in the drained peas and one beaten egg. Mix everything well until evenly combined. This mixture will form the base of your potato cake.
Cooking the Potato Cake and Preparing the Crab Tarka
Heat the remaining butter and a tablespoon of oil in the frying pan over medium-high heat. Pour in the potato mixture and flatten it evenly. Cook for seven to eight minutes on one side, then carefully flip and cook the other side for another seven to eight minutes. For smaller portions, divide the mixture into six balls, flatten them into patties, and fry similarly. Once cooked, let the potato cake cool slightly. While the potato cake rests, prepare the crab tarka. Heat the remaining tablespoon of oil in a wok over very high heat. Add the reserved onion mixture, 100 grams of dressed crab meat, 2 teaspoons of black mustard seeds, and a large handful of fresh curry leaves. Stir-fry the mixture quickly until sizzling and fragrant. Season generously with sea salt and black pepper.
Read More : Crispy Oven-Baked Fries Served with Whipped Tofu and Chilli Sauce
Cut the potato cake into wedges and top with the hot crab tarka. Add spoonfuls of Greek yogurt and scatter fresh coriander leaves over the dish. Serve with lemon wedges on the side for added zest. This dish balances spicy, sweet, and savory flavors with a variety of textures. It makes an excellent meal for family or guests and showcases a creative way to enjoy crab paired with traditional Indian spices.
